aleksandar’s Profile

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active 5 hours, 45 minutes ago
aleksandar

My Courses

ARCH3522 NYC Arch, FA2019

ARCH3522 NYC Arch, FA2019

A historical analysis of the city’s infrastructure, real estate development, municipal planning, ordinances and key buildings using the comparative method. The class will trace the course of architectural history from the village to the present role of the city as the commercial and cultural hub of the nation. This course will stress the dynamic socio-economic determinants emerging as a result of improvements and growth in technology, transportation, infrastructure, real estate, commerce, housing and recreation.

HIST 1103 Boyle IP

HIST 1103 Boyle IP

This course is a chronological and thematic introduction to the history of Western interactions with the wider world from the late 1800s to the present, emphasizing the following events: the rise of nationalism in Europe and the race for empire in the late 19th century, the First World War, the interwar years, the Second World War, the Cold War, the post-Cold War world and the effects of globalization. It explores how the United State engaged with the Soviet Union via proxy wars and spheres of influence via third parties in Europe, Asia, Africa, Latin America and the Middle East. It shows students the cultural, social and political background and implications of this important period in history.

HMGT2305 E544, Sp2018

HMGT2305 E544, Sp2018

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

HMGT 1102 Introduction to Food & Beverage Management

HMGT 1102 Introduction to Food & Beverage Management

A two-part foundation for food and beverage management culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods. Current market and procurement trends are explored, with an emphasis on product identification.

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